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Phil's Lasagne

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 1 hour 20 mins
  • Difficulty: Moderate
  • Print:
Phil's Lasagne
 
Swapping half the meat for lentils not only reduces this classic’s saturated fat content but also adds heart-healthy potassium and folic acid.

Ingredients

  • 300g (6) dried lasagne sheets
  • 20g Parmesan, grated (optional)
  • Meat Sauce
  • 2 tbsp olive oil
  • 2 small onions, finely chopped
  • 4 cloves garlic, peeled and chopped
  • 250g 12% fat minced beef
  • 400g can green lentils (drained weight 265g)
  • 400g can chopped tomatoes
  • 1/2 x 10g reduced-salt beef or chicken stock cube
  • 1 tbsp dried oregano
  • 4 tbsp roughly chopped fresh basil
  • salt (optional)
  • freshly ground black pepper
  • White Sauce
  • 300mls skimmed milk
  • 20g flour
  • 20g soft butter

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Method

  • Heat the oil in a frying pan over a medium heat and add the onions. Sauté for 15 minutes, then add the garlic and cook for a further 2 minutes.
  • Add the mince and cook for 6-8 minutes until lightly coloured, breaking up with a spatula.
  • Add the lentils, tomatoes, stock cube,200ml of water and the herbs and season with salt, if using, and pepper.
  • Bring to the boil and simmer for 20-25 minutes, taking care to watch it as it may catch slightly.
  • Meanwhile, make the white sauce; Heat the milk in a small pan.
  • Mix the butter and flour together well, then whisk this mixture into the simmering milk: it will thicken almost immediately.
  • Add salt and pepper, then remove from the heat and keep warm.
  • Heat the oven to 190C/gas 5.
  • Spoon a little of the meat sauce into a 25cm square baking dish. Place three lasagne sheets over the top. Add a layer of half the white sauce, then add another layer of the remaining meat sauce.
  • Add a second layer of pasta and finally top with the remaining white sauce. (If you are freezing the dish in advance, freeze at this point.)
  • Sprinkle over the cheese, if using, and bake in the oven for 35-45 minutes. Remove from the oven and cool slightly before eating with a large green salad.
 

Phil's Tips

Swapping half the meat for lentils not only reduces this classic’s saturated fat content but also adds heart-healthy potassium and folic acid. Lentils are also filling thanks to their high fibre content, so the smaller portion size goes a long way.

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